So happy this time I was able to get a full square loaf!
You can see the Rye flour (in the red ramekin) is more greyish green in colour. They suggested to replace 20% of bread flour with Rye flour. I found the loaf with Rye flour produced more dense and richly flavoured of bread. Anyway the texture still maintained soft and moist till the next day. I have been making this bread for daily breakfast consumption.
I prefer this new way of proofing the dough in Pullman tin.
I suppose this Rye Bread Loaf is 20% more nutrients than normal white loaf ^_^
Rye Bread Loaf 黑麦面包*for a 11cmx20cm (internal), non-stick Pullman tin
335g Bread flour85g Rye flour35g sugar (can reduce to 20g)
1tsp fine salt23g butter (salted)1tsp instant dry yeast270g milk ( I use cold milk from fridge)
1.Mix bread flour, Rye flour, sugar and yeast in the mixing bowl, mix well.2.Add in salt and milk, mix into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.3.Add in butter, then knead it using medium speed until it forms dough that shinny and smooth ( I use KA mixer, took about 20mins).4.Proof the dough until double the size. (Final dough weight around 750g).5.Divide dough into 3 equal balls, then allow to rest for another 10 minutes.6.Roll the dough into long rope, fold the dough then place it in a Pullman tin (if using ) or baking tray, go for final proofing for about 60-90mins. Let it rise till about 90% full (i close the lid when see 90% full, then wait further 30mins).7.Cover the Pullman tin, bake in a preheated oven at 190C (fan forced ) for 30mins.
Recipe by Sonia aka Nasi Lemak Lover